These unusual kabobs are sure to become a new favourite side to serve with grilled meat. Partially cooking the sweet potatoes before grilling them ensures they will be cooked to perfection along with the peppers.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) sweet potatoes (about 2)
1 each green and red pepper
1/3 cup Heinz Tomato Ketchup
1/4 cup teriyaki sauce
1 Tbsp. chopped fresh chives
2 Tbsp. maple syrup
grated zest and juice from 1 lime
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How do I make it ?
Cut vegetables into 1-inch chunks. Add potatoes to large pan of boiling water. Return to boil; cook 8 min., adding peppers for the last 2 min. Drain; cool.
Heat greased barbecue to medium heat. Thread vegetables alternately onto 8 skewers. Mix remaining ingredients until blended.
Grill kabobs 5 min. or just until vegetables are tender and heated through, turning and brushing occasionally with ketchup mixture.
Kraft Kitchen Tips!
Garnish with 1/4 cup chopped peanuts and a few sprigs of fresh parsley before serving.
Substitute halved new red potatoes for the cut-up sweet potatoes and/or a lemon for the lime.
Calories From Fat
% Daily Value
Fat 0.2 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 450 mg
Carbohydrate 20 g
Fibre 2 g
Sugars 12 g
Protein 2 g
8 servings, 1 kabob each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.